| This recipe is liked by 0 person(s). |
Lemony Chicken Saltimbocca
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 4 (4-ounce) | chicken cutlets |
| 1/8 teaspoon | salt |
| 12 | fresh sage leaves |
| 2 ounces | very thinly sliced prosciutto, cut into 8 thin strips |
| 4 teaspoons | extra-virgin olive oil, divided |
| 1/3 cup | fat-free, lower-sodium chicken broth (certified gluten-free if necessary) |
| 1/4 cup | fresh lemon juice |
| 1/2 teaspoon | cornstarch, (certified gluten-free if necessary) |
| Lemon wedges, (optional) | |
| Directions Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired. Nutrition Information Serves: 4 | Serving Size: | |
| 1 cutlet + 2 tablespoons | sauce |
Per serving: Calories: 201; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 68mg; Sodium: 671mg; Carbohydrate: 2g; Dietary Fiber: 1g; Sugar: 0g; Protein 26g
Nutrition Bonus: Potassium: 229mg; Iron: 7%; Vitamin A: 2%; Vitamin C: 13%; Calcium: 2%
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.